Low Carb Pecan Praline Cheesecake (pressure cooker cheesecake recipe)

This Low Carb / Sugar Free Pecan Praline Cheesecake tastes sinfully delicious, and is perfect for the low carb/keto/sugar-free dieters out there! Even better, the cheesecake is super simple to make in the pressure cooker!

If you don’t need sugar-free or want to bake this cheesecake in the oven, I have included instructions on making these changes towards the bottom of the post

I celebrated my birthday this month and I knew that if I wanted a sweet treat for me to eat that kept me on my sugar-free eating plan, I would have to make it myself! (Hubby is good at grilling and cooking eggs, but since he refuses to read directions for anything, recipes rarely turn out properly. )

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I thought about making my strawberry cheesecake recipe again, but I’ve been kicking around the idea for this cheesecake for quite a while and decided to go for it. (The inspiration for this recipe comes from my very favorite cheesecake ever, a pecan praline version once served by Pappadeaux’s restaurant. ( I just looked it up and it’s not on their menu anymore… )

I wanted to call this cheesecake Praline Praline Upside Down Cheesecake, but once I started adding in the terms Low Carb, Sugar-free, in the pressure cooker; the name “Pressure Cooker Low Carb Sugar-Free Praline Praline Upside Down Cheesecake” just seemed a bit too long, lol. So I just went with – Low Carb Pecan Praline Cheesecake in the pressure cooker; which is really only slightly better, oh well!

It took me a couple of tries to get this recipe just right… The first time, I used whole pecans which interfered with slicing of the cheesecake – every time the knife hit a pecan, it would squish the slice. Looked terrible, but luckily it still tasted delicious. (Good thing since this first attempt was my birthday treat!)

The second attempt, I used chopped pecans, but decided to make it bigger and added another block of cream cheese (plus more eggs and sugar). It looked amazing, but I only pressure cooked it for 22 minutes (I was just guessing ) and it was a bit raw in the middle. (I cut out the under cooked section and baked it in the oven for a little longer. It looked terrible, but it sure was good!)

On the third try, I went back to 2 blocks of cream cheese and it turned out just right. (I’m going to try a 3-block version again soon and try cooking for 30 minutes and see how it does.)

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For the caramel sauce in this recipe, I used the Smuckers Sugar-Free Caramel Ice Cream Syrup (I usually find mine at Walmart, it’s much cheaper.) There are a few recipes out there for homemade sugar-free caramel if you want to make your own. (like this one) but they seem very labor intensive, so, for now, I just use the store bought stuff. I do have a recipe for pecan praline syrup here, but it is made with sugar. I’m going to experiment with this recipe at some point to make it sugar-free, replacing the corn syrup with the Surkin Clear Syrup. I also want to try to make my own protein bars with that syrup as well, maybe I’ll give it a shot after we get settled from our move.

One thing to note is the Smucker’s Syrup is very sweet! So when adding the final garnish to your cheesecake, keep this in mind and use a light hand (you can always add more.) I do like my sweets, and it seems like they syrup got sweeter over time (or maybe I had just eaten too much cheesecake by that point. )

Soo good!!!

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Pressure cooker recommendations:

Don’t have a pressure cooker, but been thinking about getting one? I suggest looking at these:

(I currently use the Power Pressure Cooker XL, but if I were to buy a second one, I would go with the 8 qt Fagor or 8 qt Instant Pot – my current cooker works fine, but I feel like I have to “hack the presets” to cook any recipe that’s not in the book that came with the appliance.)

Tips:

To make this cheesecake, you will need a springform pan that fits inside your pressure cooker. (I bought this one from Amazon.)

Make sure both your eggs and cream cheese are room temperature. (if the eggs are cold, it will cause your cream cheeses to have small lumps.)

The bottom of the springform pan has a lip, be sure to assemble the pan with the lip facing down. (Will make it easier to remove the cheesecake.)

Run a knife along the edge of the cheesecake before placing in the fridge. (I skipped this once and a section of the cheesecake stuck to the side and caused a crack as it cooled.

Don’t be tempted to flip the cheesecake until completely cooled and set as it needs to firm up to support the weight of the pecans and caramel.

Comments

Hi, I’m so excited to try this recipe but I am having trouble figuring out what you mean by this “Cover the bottom and sides of the pan tightly with one piece of foil to prevent the water from leaking into the pan.” Any chance you could post a picture, like step #5, so I could see what you are talking about?

Completely addicted!! I do not add anything but the cream cheese mixture to the pan and add the caramel, chocolate & pecans when I dish up. I also will heat blueberries and pour over the top with whipped cream. I wish I could buy cream cheese by the case! My sister-in-law also did this in 6 jars that fit into her Instant Pot.
Will try doing a pumpkin recipe for Thanksgiving!

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